Somebody's Mother's Chocolate and Raspberry Trifle

Name: Somebody's Mother's Chocolate and Raspberry Trifle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 dozen ladyfingers; ½ cup Creme de Cacao; ½ cup white wine; 9 12 ounces somebody's mother's chocolate syrup; 2 (8 ounce) cartons fresh raspberries; 9 12 ounces somebody's mother's white chocolate sauce; 1 cup whipping cream; ½ cup somebody's mother's white chocolate sauce; ⅔ cup sugar; 2 tablespoons cornstarch; ⅛ teaspoon salt; 1 cup milk; 1 cup cream; 4 egg yolks, well-beaten; 2 tablespoons butter; 1 ½ teaspoons vanilla extract; 1 cup whipped cream

Servings: persons

2 dozen ladyfingers
½ cup Creme de Cacao
½ cup white wine
9 12 ounces somebody's mother's chocolate syrup
2 (8 ounce) cartons fresh raspberries
9 12 ounces somebody's mother's white chocolate sauce
1 cup whipping cream
½ cup somebody's mother's white chocolate sauce
⅔ cup sugar
2 tablespoons cornstarch
⅛ teaspoon salt
1 cup milk
1 cup cream
4 egg yolks, well-beaten
2 tablespoons butter
1 ½ teaspoons vanilla extract
1 cup whipped cream

1
For custard: In a double boiler, mix in the sugar, cornstarch and salt.
2
Then gradually stir in the milk and cream mixture.
3
Cook covered over hot water for 8 minutes without stirring.
4
Uncover and cook for about 10 minutes more.
5
Add the egg yolks and butter.
6
Cook and stir these ingredients over hot water for 2 minutes longer.
7
Cool, stirring occasionally to release steam, then add the vanilla.
8
Fold in the whipped cream.
9
Chill the custard.
10
It will have the consistency of a heavy whipped cream.
11
For white chocolate whipped cream: Place 1 cup whipping cream into an electric mixer.
12
Mix until whipped.
13
Fold the whipped cream into 1/2 cup of white chocolate sauce.
14
For trifle: Brush the ladyfingers generously with creme de cacao and white wine.
15
Arrange a dense layer of ladyfingers on the bottom of a trifle bowl.
16
Pour on half of the jar of chocolate sauce.
17
Add half the custard.
18
Then brush the next layer of ladyfingers again with the creme de cacao and white wine.
19
Arrange the ladyfingers on top of the custard.
20
Pour on the last half of the sauce.
21
Add slightly half the berries in a layer.
22
Top with remaining custard.
23
Add another layer of ladyfingers, brushed with the wine and creme de cacao.
24
Add the white chocolate whipped cream onto the ladyfingers.
25
Arrange the remaining raspberries around the edge.
26
Place the entire dish in the refrigerator to chill.

3630

kcal

Calories

231

Fat

338

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 dozen ladyfingers, ½ cup Creme de Cacao, ½ cup white wine, 9 12 ounces somebody's mother's chocolate syrup, and more.

Yes, Somebody's Mother's Chocolate and Raspberry Trifle falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!